Recipe - Grilled Flank Steak With Pineapple And Roasted Shallots

SAUCE VERA CRUZ
2 teaspoon Olive oil
2 Cloves garlic; chopped
1 small Red onion; minced
2 Poblano chiles; roasted,
peeled,
; stemmed, and seeded
3 Ripe tomatoes; cored,
seeded, and
; minced
1 cup Tomato puree
1/3 cup Pitted and minced cured green
olives
2 teaspoon Chopped fresh oregano
Salt
Freshly ground black pepper

GUACAMOLE
2 Ripe Haas avocados
2 Cloves garlic; minced
1 small Tomato; seeded and chopped
One half small Onion; minced
1 Lime; Juice of
2 teaspoon Ground cumin; toasted
1 tablespoon Cayenne sauce
Salt
Freshly ground black pepper
2 teaspoon Olive oil
1 Flank steak; (3 to 4lb)
Salt
Freshly ground black pepper

Brush the grill racks with oil and heat the grill to very hot. Meanwhile,
prepare the sauce and the guacamole.

To prepare the sauce, heat the olive oil in a medium saucepan over high
heat until very hot. Add the garlic and onion and saute lightly for 2 to 3
minutes. Add the chiles, tomatoes, and tomato puree and cook over high heat
for about 5 minutes. Add the olives and oregano and cook for about 5
minutes. With a handheld blender, coarsely puree the sauce in the pan.
Alternatively, transfer the sauce to the bowl of a food processor and
blend, then return to the pan. Season to taste with salt and pepper and
keep warm.

To prepare the guacamole, cut the avocados in half, remove the pits, and
scoop the flesh out of the skins into a medium bowl. Add the garlic,
tomato, onion, and lime juice and mash with a potato masher. Stir in the
cumin and cayenne sauce. Season to taste with salt and pepper. Cover the
bowl with plastic wrap and place in the refrigerator until ready to use.

To prepare the steak, rub the meat with olive oil and season it on both
sides with salt and pepper. Place the meat on the very hot grill and cook
for 2 to 3 minutes per side for rare to mediumrare doneness. Remove meat
from the grill, place on a cutting board, and slice thinly against the
grain at a 45degree angle. Place the slices on a serving platter or
individual plates and spoon warm sauce generously over the slices. Top with
a dollop of guacamole and serve hot.

Converted by MC_Buster.

Per serving: 113 Calories (kcal); 5g Total Fat; (39% calories from fat); 5g
Protein; 13g Carbohydrate; 9mg Cholesterol; 188mg Sodium Food Exchanges: 0
Grain(Starch); One half Lean Meat; 2 Vegetable; 0 Fruit; One half Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.